Green Yemen Mocha Coffee

Yemen(Mocha)Coffee Exporters

Monday, March 07, 2005
___________________________

Green Yemen Mocca Coffee

AL-Hamdani
For Green Yemen(Mocha)Coffee Exporters

Dear Sirs,

We have the pleasure to introduce ourselves as the major company for Yemen (Mokha Coffee) producer and exporter in Yemen and its branches in the Arab Gulf countries.

It is not unknown the Yemeni product of (Mokha Coffee) is second to none all over the world.

We are keen to deal with you as agents in your country for our product mentioned above.

By virtue of its incomparable distinct super quality, flavor and taste, Yemeni coffee will certainly find ready sale all the time and the consumers demand for the Yemeni Mocka coffee will be increasingly considerable in your markets due to its best quality not found elsewhere in the world.

You will therefore find us prepared to grant you very promising competitive prices to signify our interest in establishing business with your esteemed firm for mutual benefit.

Your rapid reply is expected with thanks.



Best Regards,

Ahmed Al-Hamdani

General Manger

Main Center:Sana'a-Zubairi st.-Aser/
Tel:++967-1-214-463/
Fax=+967-1-201-957
Branch:BoanMarket-BaniMater-Sana'a/
Tel:++967-1-821005
BOX 25373 Sana'a

Supreme Black Gold ©

Ingredients:

* 1 teaspoon ground cinnamon stick.

* 1/8 teaspoon ground allspice.

* 1/8 teaspoon ground nutmeg clove.

* 1/8 teaspoon ground cloves.


* 6 tablespoons of fresh drawn butter.

* 2 cups of packed cane or natural sugar.


* 1 cup of dark rum or a tip more.
* 2 cups of hot espresso coffee or x4 strength dark coffee.


* Lots unless you insist of "fresh" whipped cream don't make me come over there.


* Grated orange and a twist for garnish. Reserve a touch of espresso for garnish as well.


* Reserve a little spice to garnish or mix a little extra. tip: your cup up-side down and dip it in the sauce pan; it is sweet and helps to coat the cup in spices.


* Combine spices in small sauce pan and mix in butter until bubbling and add sugar slowly to pan until bubbly. Remove from heat for a couple minutes and add half the rum Wisk gently for a second.


* Season your cup in spices one half of the rim as well, Divide the remaining rum, and top with piping hot coffee. Garnish with Lot’s of very fresh whipped cream and your orange twist. Makes 6 cups if you leave room for the whipped cream add more coffee to lighten it up a bit. ....drizzle a touch of espresso on the top or anything else like liqueur. Chocolate espresso beans anyone?

Coffee Distributor : Gano Coffee ; Ling Zhi ;

Reishi Ling Zhi Ganoderma Lucidum Gano Coffee ©

Pepper

∞

Ź∞Ź

O ` David's Irish Coffee

________________________________________


O`David's Irish Coffee
2 teaspoons dark clover honey.
2 shots Irish single malt whiskey.
2/3 cup of hot espresso coffee.
Heavy cream lightly wipped as garnish.
Place honey and wiskey in a pipping hot cup then mix till honey and whiskey get married. Pour in espresso coffee carefully spoon whipped cream on top.
________________________________________

SOME COMMON COFFEE NAMES

• TURKISH COFFEE ; Turkish coffee is not a degree of roast or an indicator of Turkish heritage, although usually dark Turkish is not a degree of roast. Turkish coffee means "super extra fine grind". Coffee beans ground to a very fine powder. Typically, the coffee bean is roasted to a dark brown to attain a brittle quality increasing the beans ability to be ground fine. Turkish coffee can be a blended two or three bean affair or flavored, I assure you a nice crispy "Master Dry Roasted Dark" bean of the highest quality ground and fresh brewed in the grand Turkish style will amaze you.

• ESPRESSO ; Espresso is a particular and very distinct way of making coffee. It stands on its own. Espresso means at its root or origin EXPRESS. Modern "high end" machines are a wonder, steel tank of super heated water. Freshly ground coffee is packed with a small damper into a handle containing a small sieve. The handle is fitted with precision and steaming hot water is allowed to force through the grounds and the delicious essential brown mosaic that is crème forms.

LING ZHI Reishi Ganoderma Lucidum

LING ZHI Reishi Ganoderma Lucidum

Coffee distributor: Red Reishi Mushroom / Ganoderma lucidum / Ling Zhi
Red Reishi Mushroom / Ganoderma lucidum / Ling Zhi: 'Red Reishi Mushroom General Information
Even though there are several different colors of Reishi mushrooms, Red Reishi is the one that is most well known and used. For over 4000 years, Red Reishi mushrooms have been most revered in traditional Chinese medicine equaling ginseng as a premier substance for the attainment of radiant health, longevity, and spiritual attainment.

Traditionally, Reishi has been used as an anti-aging herb to treat many diseases and disorders. Daoist traditionalists rever this mushroom as the elixir of immortality, claiming it promotes calmness, centeredness, balance, and inner awareness and strength.

Reishi contains sterols, coumarin, mannitol, polysaccharides, and triterpenoids called ganoderic acids. It is thought that ganoderic acid lowers blood pressure, LDL (low density lipoprotein cholesterol), and triglyceride levels.

Those triterpenoids also play an important role in lowering the risk of coronary artery disease.


Ź∞Ź

Coffee Quebec

Coffee Quebec:

600-800 AD -- the era in which an Ethiopian goat herder named Kaldi reportedly discovered coffee after observing that his goats become very excited upon eating coffee berries.

· Brazil Bourbon: Soft, neutral to sweet, light body, very low to no acidity.
· Celebes Kalosi: Heavy body, almost syrupy richness, spicy, balanced acidity.
· Colombian Supremo: Smooth, mild, medium body, medium acid with high aromatics.
· Colombian Excelso: Like Supremo but sometimes with more intensity.
· Colombian Decaf: German Processed. Less body and acid than the Supremos and Excelsos.
· Colombian Decaf: Swiss Water. Less flavorful than German processing.
· Costa Rican Tarrazu: Clean, crisp, between medium and full body with high acidity, good aroma.
· Ethiopian Harrar: Heavy body, complex spiciness, slightly wild, light acidity, typical mocha flavor.
· Ethiopian Sidamo: Lighter body than Harrar, more acid, balanced by greater sweetness, complex, spicy aroma.
· Guatemalan Antigua: Smoky, chocolate tones, medium to heavy body, medium but zesty acidity, dry nose.
· Honduran Strictly High Grown (SHG): Medium to light body, good acidity, neutral to harsh cup with good aroma.
· Indian Monsoonal: Flavor similar to aged Sumatra but with corky, woody nuances--an acquired taste.
· Jamaican High Mountain: Good acid and body, slightly sweet with delicately seductive flavors, fine aroma.
· Java Estate: Sweet, medium in acidity and body,some times with a slightly rubbery yet provocative undertone.
· Kenya AA: Brisk, snappy, medium body yet intense flavor with a dry winey aftertaste.
· Kona Fancy: Full body, fine aroma, exceptional flavor.
· Kona Extra Fancy: Full bodied, fine aroma, considered the best of the Konas.
· Malawi Plantation: Light body, medium acidity, equivalent to a Kenya AB, floral aroma.
· Mexican Altura: Sweeter and lower in acidity than Central Americans but nonetheless rich in flavor.
· New Guinea Estate: Strong, fragrant aroma, balanced acidity, medium to full body, hints of chocolate, with pleasing, aftertaste.
· Panamanian Boquete: Medium body and acidity, clean with a rich flavor, great for Vienna and dark roasts.
· Peruvian Organic: Simple, mild flavor, good acidity and body.
· Sumatran Mandheling: Heavy, full bodied, spicy, earthy taste, low to mild acidity.
· Sumatran Decaf German Process: Milder and less distinctive than regular Sumatran, but considered the richest decaf.
· Sumatran Decaf Swiss Water: Less flavorful but more environmentally correct.
· Tanzanian Peaberry: Full body, medium acidity, intense flavor, excellent fragrance.
· Thai Robusta: Harsh, woody, heavy body, acquired taste.
· Three-Bean Decaf: Typical restaurant or supermarket style decaf.
· Vietnamese Robusta: Strong, heavy flavors with pronounced woodiness perfect for sweetened iced coffees.
· Zimbabwe AA: Good, clean, sweet, medium body with good acidity, takes dark roasts well.